Pan-Seared Cod with Eggplant and Spicy Vegetable Stir-Fry

Pan-Seared Cod with Eggplant and Spicy Vegetable Stir-Fry
Chef Brainy
What Started it all:
Cod, Eggplant, canned vegetables, instant pot

A bold and flavorful dish that combines the delicate taste of cod with the richness of eggplant and the spicy kick of a stir-fry


  • 1 lb cod fillet, cut into 4 equal pieces
  • 2 medium eggplants, sliced into 1/2-inch thick rounds
  • 1 can of mixed vegetables (such as carrots, peas, and corn)
  • 2 tbsp vegetable oil
  • 1 tsp grated ginger
  • 1 tsp soy sauce
  • 1 tsp oyster sauce (optional)
  • 1 tsp sesame oil
  • Salt and pepper to taste
  • 1/4 cup chopped scallions, for garnish
  • 1/4 cup toasted sesame seeds, for garnish


  1. Preheat the Instant Pot to 'Saute' mode.
  2. Add 1 tbsp of vegetable oil to the Instant Pot and swirl it around.
  3. Add the sliced eggplant and cook for 3-4 minutes on each side, or until tender.
  4. Remove the eggplant from the Instant Pot and set aside.
  5. Add the remaining 1 tbsp of vegetable oil to the Instant Pot.
  6. Add the minced garlic and grated ginger and cook for 1 minute, stirring constantly.
  7. Add the can of mixed vegetables and cook for 2-3 minutes, stirring occasionally.
  8. Add the soy sauce, oyster sauce (if using), and sesame oil. Stir to combine.
  9. Add the cooked eggplant back into the Instant Pot and stir to combine.
  10. Add the cod fillets to the Instant Pot and spoon some of the vegetable mixture over the top of each piece of cod.
  11. Close the lid of the Instant Pot and set the valve to 'Sealing'.
  12. Cook on 'Manual' mode for 4-5 minutes at high pressure.
  13. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
  14. Garnish with chopped scallions and toasted sesame seeds.
  15. Serve immediately and enjoy!

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